Title: Preservation Storage/Preservation Room
Preservation storage +
Board Thickness:
|
Size |
Inside Area |
Inside Volume |
Capacity of storage |
Power Consumption |
Output |
Evaporator Model |
|
2.3×3.45×2.6 |
8 |
16 |
4 |
1.5 |
2 |
12 |
|
2.9×3.45×2.6 |
10 |
21 |
5 |
1.7 |
2.5 |
15 |
|
3.45×5.75×2.8 |
16 |
37 |
9 |
2.1 |
2.8 |
22 |
|
3.45×5.75×2.8 |
20 |
47 |
12 |
2.7 |
3 |
22 |
|
3.45×6.9×3 |
24 |
61 |
15 |
3 |
4 |
30 |
|
4.6×6.9×3 |
32 |
82 |
21 |
3.7 |
5 |
40 |
|
4.6×8.05×3 |
37 |
97 |
24 |
4.5 |
6 |
55 |
|
5.75×8.05×3 |
46 |
122 |
30 |
4.9 |
6.5 |
60 |
|
5.75×9.2×3.2 |
53 |
150 |
38 |
6 |
8 |
80 |
|
6.9×11.5×4 |
80 |
288 |
72 |
11 |
15 |
80×2 |
Pork preservation period: 10-12 months
Beef preservation period:9-11 months
Mutton preservation period:9-11 months
Poultry preservation period: 8-10 months
Cold egg preservation period:15 months
Fresh egg before putting into storage, it’s temperature should be -1℃～-1.5℃, relative moisture 85～88％. Fresh egg’s preservation period can be divided to three types: Grade A 9 months, Grade B 6 months, Grade C 3-4 months(Other eggs can not reach Grade C could not be put into storage,sometimes can be put into storage for temporary period, but need separate with other eggs.)
Preservation storage general temperature 0℃～5℃
Preservation storage is applied to preservation of meat and dairy, fresh eggs, fruits and vegetables etc. to make the food at a lower temperature, but the temperature is not lower than 0℃. So that it can keep the food fresh as long as possible.
Refrigerated warehouse general temperature -15℃～-18℃
Mainly applied to food storage, usally should put some inside and take some out aperiodicly. The storage should keep the temperature -15℃～-18℃.
Quick-frozen storage temperature below -30℃
Mainly applied to the freezing food such as quick-frozen meat, quick-frozen dumpling, and quick-frozen vegetables which should be frozen rapidly in the limited time .
Cold-chamber general temperature -22℃～-25℃
Mainly applied to food storage at -22℃～-25℃. In this circumstances, the food doesn’t go bad. For example, when the temperature is higher than -25℃,the fragrance of ice cream disappears, so do seafood. With food put into the cold storage aperiodically step by step, after a while, the temperature reaches -25℃, during which period there are no special requirement, but after the temperature is constant, there are strict demands on temperature in the cold storage.
